Noodle pot with Thai pesto

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

By Nicola Graimes

Published 2015

  • About

Don’t let the long list of ingredients put you off as this comforting coconut noodle broth couldn’t be easier to make. The Thai pesto adds the finishing touch and any left over will keep in an airtight jar in the refrigerator for up to a week – just cover the top with extra oil.


  • 700 ml/24 fl oz/3 cups vegetable stock
  • 300


  • To make the Thai pesto, grind the cashews, basil, garlic and ginger in a pestle and mortar or mini food processor to a coarse paste. Pour in the lime juice and oil, season and continue to grind until almost smooth. Stir in the chilli and 1 tablespoon water to loosen the pesto sl